The Low Spark

Oct 25

Um, this dude is AWESOME.

Oct 24

Today I had a pretty good little hangover from hanging out with Josh and Lindsey Clark last night, and I had a bizarre “hangover aligning of the stars.”

I cooked, which I usually do when I’m hung over. I made bacon jam (a whole different story, for another time). Then for some reason I went and bought a molcajete. I decided to look up some recipes online and found this stuff called aguachile. Mexicans apparently like it when they’re a bit hung over. Weird, right?

This guy’s video is awesome. Maybe you speak Spanish, but if you don’t, basically this dude (whose awesome youtube logo is a slice of pizza) uses six chile pequins (hot as all hell), peppercorns, a chile arbol (also hot as hell), more hot sauce and a couple other things that I’m gonna have to go to the mexican grocery store to buy (Jugo de Maggi? apparently it’s some slight variation of soy/worcestershire sauce). He then mashes that stuff up in the molcajete, stirs in some shrimp, onions, cucumbers and lots of lime juice to form this aguachile de camarón.

Basically it’s like a total butthole burning version of ceviche. Then the dude totally does the right thing and pops open a tall boy of Tecate light. The next time I’m hung over, I need to go get some fucking shrimp and I’m gonna enjoy the hell out of this stuff.

Ashley posted a poster for this a little while ago, and I thought it was some kind of old vintage camp movie, something along the lines of “Death Bed.”

Then I realized it’s actually a new movie, and it looks awesome / creepy as hell. They also seem to have some pretty savvy graphic designers working for them, as the one Ashley originally posted was kind of a classic 70s/80s montage look, and this one rooted in a little Saul Bass.

Please be good, House of the Devil. You’re looking promising.

My adventure with bacon jam is underway...

So, my friend Miranda keeps posting stuff on Facebook about bacon jam, so I naturally had to look it up.

The first thing I came across was Skillet, a restaurant in Seattle that seems to have pioneered the stuff in America. I somehow doubt that they invented it though… cider vinegar and heavy handed use of bacon fat reeks of a grandma in Germany somewhere. My dad’s grandmother was Bavarian and passed on a lot of recipes that are super dear to me (namely Sauerbraten), so I was immediately sold on bacon jam.

The first recipe I found was here:

http://homesicktexan.blogspot.com/2009/09/bacon-jam-recipe-make-it-at-home.html

I thought it sounded a bit overwrought, adding chipotles, chocolate, etc. I wanted something that was more basic, showing off the bacon itself. After a little more digging I found the linked blog above, Not Quite Nigella.

I’ve got the bacon jam on the stove now, and I have to say that it smells ridiculous. That said, I’m only about 20 minutes into the 2 hour slow cooking… who knows how crazy it’s gonna start to smell over the next little bit. I’ll report back once the damage is done.

I’m expecting nothing short of life changing.

Oct 23

This jewel came up twice in my webbernet world today, photos taken by two different people. I guess this guy’s getting some attention… as it deserves.

heykata:

(via umyeah)

This weekend, gotta find one.

This logo’s amazing. And so is Orange Julius. And I just found out there’s one in Cedar Park!

I find this confusing on so many levels.

Oct 22

I’m 30 but my baby’s 35.

obrutal:

Thanks Genn

Awesome.

Definitely a spot in the VFX hall of fame. Has anybody seen my tambourine?